After harvesting, peel the persimmon fruits that are not soft and damaged, and then dry them. There are two drying methods:

One is the sun drying method, hanging or flat drying. Clamp the peeled persimmons with handles one by one on loose ropes, hang them on racks according to size to dry, and turn them frequently. After drying for 3 to 4 days, when the surface of the fruit becomes white and crusty, and the pulp becomes soft, hold it gently for the first time to squeeze the pulp. Promote softening and removal of astringency. When the surface of the fruit is dry and wrinkled, pinch it a second time to crush the hard pieces of pulp and loosen the ventricles. Pinch for the third time every 2 to 3 days to break the core of the fruit from the base so that the top of the fruit will no longer shrink. For varieties with cores, pinch off or squeeze out the core. Generally, pinch three times.

The second is artificial drying, that is, using the baking method, and it must be softened in time during baking.

Put the dried persimmons into a sealed container or pile them together and cover them with plastic sheets. After 4 to 5 days, the persimmons will soften, take them out and spread them out in a ventilated and cool place to dry. Persimmon frost will appear. Repeatedly stacking and drying them in this way. The more times they are dried, the faster the frost will come out and the better. The finished persimmons can be packaged and stored. ...After harvesting, peel the persimmon fruits that are not soft and damaged, and then dry them. There are two drying methods:

One is the sun drying method, hanging or flat drying. Clamp the peeled persimmons with handles one by one on loose ropes, hang them on racks according to size to dry, and turn them frequently. After drying for 3 to 4 days, when the surface of the fruit becomes white and crusty, and the pulp becomes soft, hold it gently for the first time to squeeze the pulp. Promote softening and removal of astringency. When the surface of the fruit is dry and wrinkled, pinch it a second time to crush the hard pieces of pulp and loosen the ventricles. Pinch for the third time every 2 to 3 days to break the core of the fruit from the base so that the top of the fruit will no longer shrink. For varieties with cores, pinch off or squeeze out the core. Generally, pinch three times.

The second is artificial drying, that is, using the baking method, and it must be softened in time during baking.

Put the dried persimmons into a sealed container or pile them together and cover them with plastic sheets. After 4 to 5 days, the persimmons will soften, take them out and spread them out in a ventilated and cool place to dry. Persimmon frost will appear. Repeatedly stacking and drying them in this way. The more times they are dried, the faster the frost will come out and the better. The finished persimmons can be packaged and stored.

Summary: Select persimmon fruits that have not softened after harvesting, clean and peel them, and dry them in the sun for two consecutive times

to soften them, knead the cakes, and choose a cool place to dry. After shaping, place one layer of persimmon and one layer of persimmon skin in a container such as a water tank, seal it, and leave it in a cool place for 4 to 7 days to frost, which completes the whole process of persimmon processing.